Electron source for food treating apparatus and method

ABSTRACT

A food treating apparatus and method wherein a reducing DC electric current is provided by a DC electric circuit, the food treating apparatus including a vessel and a handle, and wherein at least part of the electric circuit is integral with the handle and is operative to provide electrons to food in the vessel. Further, the added electrons inhibit and/or reduce the formation of acrylamides in the food prepared in the food treating apparatus.

This application is a continuation of U.S. patent application Ser. No.10/379,262, now U.S. Pat. No.______, by Branimir Simic-Glavaski andMichael G. Simic, entitled ELECTRON SOURCE FOR FOOD TREATING APPARATUSAND METHOD, filed on Mar. 4, 2003 which is a continuation-in-part ofU.S. patent application Ser. No. 10/014,631, now U.S. Pat. No.6,528,768, by Branimir Simic-Glavaski and Michael G. Simic, entitledELECTRON SOURCE FOR FOOD TREATING APPARATUS AND METHOD, filed on Oct.26, 2001.

FIELD OF THE INVENTION

The present invention relates generally to electron sources andspecifically to electron sources for food treating apparatus and methodfor treating food.

BACKGROUND OF THE INVENTION

U.S. Pat. No. 5,356,646 to Simic-Glavaski et al. (hereinafterSimic-Glavaski), which is hereby incorporated by reference in itsentirety, discloses that the ingestion of externally generated oxidativeproducts such as food cooked by a thermal process may be carcinogenic orpromoters for cardiovascular problems. When food is cooked by a thermalprocess it may tend to have a carcinogenic effect due-to the depletionof electrons in the food. It is known that the food is depleted ofelectrons during a cooking process due to thermal excitation andoxidation.

Additionally, the adventitious formation of the potential cancer-causingagent acrylamide in a variety of foods during cooking has raised muchconcern. Acrylamide is a chemical used in the manufacture of plastics.Additionally, acrylamide may cause nerve damage.

Acrylamide forms in certain foods cooked at temperatures at or above120° C. For example, acrylamide, develops in potato chips, french fries,bread and processed cereals cooked at or above 120° C. Levels ofacrylamide in certain starch-based foods, such as potato chips, frenchfries, cookies, cereals and bread, are above the recommended levels inthe World Health Organization's Guidelines Values for Drinking WaterQuality.

Deep fried french fries, such as those cooked at fast-foodestablishments, showed the highest levels of acrylamide among the foodstested by the Center for Science in the Pubic Interest (CSPI). Forexample, large orders of french fries tested by the CSPI contained anamount of acrylamide between about 39 to about 82 micrograms. Further,the amount of acrylamide in a large order of fast-food french fries isat least 300 times more than what the U.S. Environmental ProtectionAgency allows in a glass of water.

Other foods tested by CSPI include one-ounce portions of Pringles potatochips which contained about 25 micrograms. Corn-based Fritos and Tositoscontained half that amount or less. Regular and Honey Nut Cheerioscontained between about 6 or 7 micrograms of acrylamide.

One possible way acrylamide forms in potatoes and cereals is by theMaillard reaction as reported recently in Nature (see, for example, D.S. Mottram, B. L. Wedzicha and A. T. Dodson, Nature, Volume 419, 3October 2002, www.nature.com/nature. page 448 and R. H. Stadler, I.Blank, N. Varga, F. Robert, J. Hau, P. A. Guy, M. Robert and S.Riediker, Nature, Volume 419, 3 October 2002, page 449). Products of theMaillard reaction are responsible for flavor and color generated duringcooking.

An important associated reaction is the degradation of amino acids toform aldehydes. Asparagine, a major amino acid component (940 mg kg⁻¹,representing 40% of the total amino acid content in potatoes), reactswith glucose at temperatures above 120° C. to form significantquantities of acrylamide. For example, a reaction between an equimolarmixture of asparagine and glucose at 185° C. in a phosphate bufferproduces about 221 milligrams of acrylamide per mol of amino acid. Thesame reaction without any solution (dry mixture) produces about 25milligrams of acrylamide per mol of amino acid.

The reaction kinetics show a strong dependence on temperature. Peakacrylamide formation for an equimolar mixture of asparagine and glucosein a phosphate buffer is observed at 170° C. About 420 milligrams permol of amino acid is produced. At 150° C. and 185° C., the amount ofacrylamide is in a range of about 220 milligrams.

While temperature and the presence of a buffer solution are importantreaction parameters, time is also important.

Thus, aldehydes and aminoketones may act as precursors in the acrylamideformation. Therefore, reduction or elimination of these precursors willinhibit and/or reduce the formation of acrylamide in food.

Simic-Glavaski discloses by adding electrons to food that is in acooking vessel or in contact with a grill carcinogenic effect orpromoters for cardiovascular problems can be reduced. Simic-Glavaskidiscloses a cooking apparatus and a method of supplying electrons(reducing electrons) to food that is contained in the vessel or that isin contact with the grill.

In an embodiment disclosed by Simic-Glavaski, respective electrodes areplaced in a cooking medium, such as oil, water or the like, and electricpotential and electric current are provided thereby to food. It would bedesirable to integrate the electron source into a food treatingapparatus, such as a cooking apparatus such as a pot, a grill, a fryer(shallow, deep or any other type) or the like. In the embodimentdisclosed by Simic-Glavaski, the electrons are provided from arelatively localized source. It would be advantageous to increase thearea over which the electrons are provided in the food treatingapparatus. By increasing the area over which the electrons are supplied,more electrons are provided over a larger portion of the food product.

Therefore, there is a strong need in the art to improve the distributionof electrons into a food product in a food cooking, cooling, storing orthe like apparatus and process. There also is a need to enhance thecountering of the carcinogenic effect that occurs during a food treatingprocess, such as, for example, cooking, cooling, storing, serving, etc.Further, there is a need to inhibit and/or reduce the formation ofharmful substances, e.g., acrylamide, during the food treating process.

As used herein the term “food treating” is broadly understood to meancooking, cooling, storing, serving, or the like, as are furtherdescribed below.

SUMMARY OF THE INVENTION

An aspect of the invention relates to inhibiting and/or reducingacrylamide formation in food.

Another aspect of the invention relates to inhibiting and/or reducingacrylamide formation during food treating.

Another aspect of the invention relates to a food treating apparatuswherein an electric current is provided by an electric circuit, the foodtreating apparatus including a vessel and a handle, and wherein at leastpart of the electric circuit is integral with the handle and isoperative to provide electrons to food in the vessel.

Another aspect of the invention relates to a food treating apparatushaving a handle and a vessel for food, comprising a circuit forproviding electrons for distribution via the vessel to food, the circuitincluding an anode, a resistive element and a connection to the vessel,and wherein at least part of the anode is in the handle.

Another aspect of the invention relates to a method of providingelectrons for absorption by an oxidizing medium including the step ofproviding an electric current by an electric circuit wherein at leastpart of the electric circuit is integral with a handle and is operativeto provide electrons to food in a vessel.

Another aspect of the invention relates to a method of treating food.The method includes the steps of: placing the food relative to a foodtreating apparatus, and inhibiting acrylamide formation in the food bysupplying free electrons for absorption by the food by applying anelectric current and reducing potentials to the food treating apparatus.

Another aspect of the invention relates to a food treating apparatus.The food treating apparatus includes a vessel, an electron sourceelectrically coupled to the vessel; and an electric circuit forproviding electrons to a food, wherein at least part of the electriccircuit is integral with the electron current source and is operative toprovide electrons to the food in the vessel to inhibit the formation ofacrylamide in the food.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic cross-sectional view of a food treating apparatusin accordance with an embodiment of the present invention.

FIG. 2 is an enlarged schematic cross-sectional view of the handle ofthe food treating apparatus of FIG. 1.

FIG. 3 is a schematic cross-sectional view of another embodiment of ahandle for a food treating apparatus.

FIG. 4 is a schematic cross-sectional view of another embodiment of afood treating apparatus with a handle on the apparatus lid.

FIG. 5 is an enlarged schematic cross-sectional view of the handle ofthe food treating apparatus of FIG. 4.

FIG. 6 is a schematic cross-sectional view of yet another embodiment ofa handle for a food treating apparatus.

FIG. 7 is a perspective view of a food treating apparatus in accordancewith another embodiment of the present invention.

FIG. 8 is a partial schematic cross-sectional view of the food treatingapparatus of FIG. 7.

FIG. 9 is a partial schematic cross-sectional view of another embodimentof the food treating apparatus of FIG. 7.

FIG. 10 presents bar charts showing thiobarbituric acid (TBA) resultcontent in Sample A Oil and Sample B Oil for a reference oil and forsamples of each oil heated in a food treating apparatus of the presentinvention and a conventional cooking apparatus.

FIG. 11 presents bar charts showing acrylamide content in parts perbillion (ppb) in french fries cooked in oil of Sample A Oil and Sample BOil. The french fries are cooked in a food treating apparatus of thepresent invention and a conventional cooking apparatus in each sampleoil. FIG. 12 presents an interaction graph comparing the effect onacrylamide content (in ppb) in french fries cooked in oil of Sample AOil and Sample B Oil. The french fries are cooked in a food treatingapparatus of the present invention and a conventional cooking apparatusin each sample oil.

FIG. 13 is a flow chart highlighting steps of a food treating process.

DETAILED DESCRIPTION

With reference to FIGS. 1 and 2, a food treating apparatus 10 forproviding electrons for absorption by a food material 12 is shown. Thefood treating apparatus 10 includes a vessel 14 having sufficient volumeto contain the food material 12. The vessel 14 may be a storagecontainer, cooling container, preparing container, warming container,serving dish or any of a variety of cooking vessels; non-limitingexamples include a pot, pan, cookware, grill, skillet, kettle, dish,bowl, wok, appliance or the like and associated utensils. Non-limitingexamples of utensils may include a probe, a skewer, a spit, a wire meshbasket or the like. The vessel 14 may be made of any conductivematerial, e.g., metal, stainless-steel, iron, copper, aluminum, aluminumalloy or the like. The vessel 14 may act as a cathode. The vessel 14 maybe coated with a nonstick conductive coating to prevent the food medium12 from sticking to a surface. The food material 12 may be placed in thevessel 14 in a quantity of a medium 16. The medium 16 may be anoxidizing medium, e.g., water, sauce, oil, fat, or other medium used ina boiling, cooling, warming, steaming, basting, skewering, sauteing,baking, roasting, frying or deep frying process or other cooking,storing, cooling, preparing or treating process.

A handle 18 may be permanently or temporarily attached to the vessel 14.The handle 18 includes a passage 20 running through at least a part ofthe handle 18. An anode 22 may be contained partly within the passage20. An end 24 of the anode 22 is electrically coupled with a resistiveelement 26. The resistive element 26 is electrically coupled with thevessel 14 by a conductive fastener 28. The anode 22 may be made of aconductive material such as, for example, metals like copper, zinc,aluminum or some other conductive material or possibly a semiconductivematerial. The passage 20 includes a passage opening 30 at the surface 32of the handle 18. The passage opening 30 may be closed with a removableplug 34. The conductive fastener 28 may be, for example, a flat headscrew, clamp, rivet, conductive weld or the like.

A circuit 35 is formed. The circuit 35 includes the anode 22electrically coupled with the resistive element 26, which in turn iselectrically coupled with the vessel 14. The vessel 14 acts as a cathodein the circuit 35. When the electrolyte 36 is introduced into thepassage 20 containing the anode 22, a primary electrochemical battery 37is formed due to the potential differential between the anode 22 and thecathode, i.e,., the vessel 14. The anode 22 may be formed of aconductive material with a higher electrical potential than theelectrical potential of the vessel 14 so the vessel 14 becomes thecathode of the circuit 35 and battery 37. The resistive element 26 maybe a resistor or some other impedance that cooperates with the anode 22and the vessel 14 (cathode) to provide current flow. Thus, the vessel 14(cathode) in the circuit 35 is supplied with electrons for deliverydirectly into the cooking medium 16 and to the food medium 12. Althoughthe circuit 35 is shown to include the anode 22, the resistive element26 and the vessel 14 (cathode), it is understood that the circuit 35could include other elements, for example, switches, other resistors, acapacitor, an inductor or the like.

The electrochemical battery 37 produces a current wherein electrons 38flow to a surface 40 of the vessel 14. The electrons 38 may be absorbedby the food material 12 where the food material 12 comes in contact withthe surface 40. Excess electrons 38 flowing from the anode 22 to thevessel 14 are absorbed by the food material 12 to replace electrons lostby the thermally-induced oxidation of the cooking process, and mayresult in the food material 12 being electron enriched at the end of thecooking process or at least in effect less electron depleted than wouldotherwise be the case. Although the absorption of electrons by the foodmaterial 12 is described in relationship to a cooking process, it wouldbe understood by those skilled in the art that the invention may be usedduring cooling, storing, preparing or other food treating processes.Alternatively or additionally, the electrons 38 and/or negative ions(sometimes collectively referred to herein as “electrons”) may flow fromthe cathode, i.e., the vessel 14, all through the medium 16 to the foodmaterial 12 to be absorbed by the food material 12.

FIG. 2 is an enlarged drawing of the handle 18 illustrating severalwires and connections in the circuit 35 leading to the vessel 14 (notshown). A wire 42 from an end of the resistive element 26 iselectrically coupled with the end 24 of the anode 22 by an electricalconnection 44, e.g., solder, conductive adhesive, threaded connection orby some other means as is known by those who have ordinary skill in theart. Another electrical connection 44 electrically couples a wire 46from another end of the resistive element 26 with a first end of a wire48. A second end of the wire 48 is electrically coupled by yet anotherelectrical connection 44 with the conductive fastener 28. The wires 42,46 and 48 may be made of a conductive material, e.g., aluminum, copperor the like. Further, the wire 48 may be insulated by an insulatingmaterial which encases the conductive material. Additionally, the wire48 may be partially contained within the handle and isolated from thepassage 20 containing the anode 22.

The handle 18 may be made of any material that is suitably used forcookware, etc. For example, the handle may be of an insulative material,electrically nonconductive material, thermally insulative material,thermally nonconductive material, plastic, phenolic, glass, ceramic,wood or some other material that has suitable strength and rigiditycharacteristics for the desired purpose or desired use with cookware,food storage containers, etc., as are mentioned elsewhere herein. Thehandle may be electrically conductive, e.g., metal, with suitableelectrical insulation provided.

The handle 18 may be formed of a substantially solid material that isdrilled out to provided the passage 20 for the anode 22. Additionally,the handle 18 may be drilled out to provide the passage opening 30 fordelivering the electrolyte 36 into the passage 20 for contact with theanode 22 and provide an electrochemical potential. If desired, thehandle 18 may be molded in such a way as to provide the passage 20 forthe anode 22 and also the passage opening 30 for the electrolyte 36, asdescribed. Additionally, the handle 18 may be drilled to provide spacefor the various wires and connections illustrated or may be molded toprovide the various passages for the wires and/or connections. Moreover,the handle 18 may be molded directly to the respective anode 22 andwires, as well as the various connections provided, for example, as isillustrated in FIG. 2. Such direct molding enhances the integrity of thehandle and may provide for protection of the various connections betweenthe wires, etc. To provide adequate space in the passage 20 for both theanode and electrolyte, standoffs (or the like) may be used to locate theanode in the passage 20 as the passage itself is defined during themolding process. These are just examples of various ways in which thehandle 18 may be made and of materials of which the handle 18 may bemade. However, it will be appreciated by those having ordinary skill inthe art that the handle 18 may be made of other materials and/or usingother processes or methods.

FIG. 3 illustrates an alternative embodiment of a handle 18′ of anelectron generating cooking apparatus, such as described above. In thisembodiment, the wire 48 is mounted on an outside surface of the handle18′. An advantage of this embodiment is the reduction of the number ofmanufacturing steps required to manufacture the handle 18′. Anotheradvantage of this embodiment is the accessability of the wire 48 andelectrical connections 44 should a repair or replacement be required.

FIGS. 4 and 5 illustrate another embodiment of a food treating apparatus10′ of the invention wherein electrons are provided to the vessel 14 viaan electron source provided in a lid 50, a cover or the like. Thecircuit 35 is formed by the anode 22 electrically coupled with theresistive element 26 which in turn is electrically coupled with thevessel 14 acting as a cathode as described above. In this embodiment,the resistive element 26 is electrically coupled with a conductivefastener 28 which may be permanently or temporary attached to the lid50. The lid 50 provides a path for the electrons to reach the vessel 14when placed on a rim 52 which is formed on the vessel 14. The lid 50 andthe rim 52 may be made of the same electrically conductive material asthe vessel 14 or another suitable material which allows the electrons toflow to the vessel 14. FIG. 5 illustrates a more detailed drawing of thehandle 18″.

FIG. 6 illustrates an alternate embodiment of a handle 18′″ for anelectron producing food treating apparatus 10, for example. In thisembodiment, a current source to the anode 22 and the vessel 14 isprovided by a solar cell 54 mounted integrally upon the handle 18′″. Theterm “solar cell” is understood to mean any device that provides anelectrical output in response to one or more of visible light, UV, IR orthe like. In this embodiment, the solar cell 54 can produce a currentof, for example, five microamps to 500 nanoamps sufficient to provide anadequate source of electrons to flow which can be absorbed by the foodbeing cooked to maintain or supplement electron content of the foodmaterial 12. An advantage of this embodiment is the availability ofambient energy to replace or to supplement a battery or other source.Alternatively, the solar cell 54 may be integrally formed in the handle18′″ such that the upper surface of the solar cell 54 is flush with thesurface 32 of the handle 18′″.

In the detailed description that follows, components similar to thecomponents described above with regard to FIGS. 1 and 2 will have asimilar reference numeral incremented by 100. For example, in theembodiment illustrated in FIGS. 1 and 2, a vessel is assigned referencenumber 14. The embodiments described below will use the reference number114, although the vessel has a different configuration in the differentembodiments. Accordingly, reference numbers may appear out of sequencein order to maintain the above-described relationship. For the sake ofbrevity, in-depth descriptions of similar components may be omitted fromthe description of the following embodiments.

With reference to FIGS. 7 and 8, a food treating apparatus 100, forproviding electrons for absorption by a food material 112, isillustrated as a commercial deep fryer. Not shown in FIG. 7 areadditional parts of a working commercial deep fryer, such as a powersource, control knobs and other parts of the structure which would beincluded in a complete, working commercial deep fryer. These additionalparts are not necessary to the present invention, and for simplicity andbrevity are neither shown nor described. Nevertheless, how such partscould be added will be easily understood by those of skill in the art.

The food treating apparatus 100 includes a vessel 114 having sufficientvolume to contain the food material 112. The vessel 114 is illustratedas a medium containing reservoir of the commercial deep fryer. Thevessel 114 may be made of any conductive material, for example, metal,stainless-steel, iron, copper, aluminum, aluminum alloy or the like. Thevessel 114 may be made of non-conductive material including cathode(s)and anode(s) inserted therein. The vessel 114 may be coated with anonstick conductive coating to prevent the food material 112 fromsticking to a surface 140. The vessel 114 may act as a cathode in anelectrical circuit further described below.

The food material 112 may be placed in the vessel 114 in a quantity of amedium 116. The medium 116 may be an oxidizing medium, for example,water, sauce, oil, fat, or other medium used in a boiling, cooling,warming, steaming, basting, skewering, sauteing, baking, roasting,frying or deep frying process or other cooking, storing, cooling,preparing or treating process; In the exemplary embodiment, the medium116 is an oil used in a frying or a deep frying process.

An electron source 118 may be permanently or temporarily attached to awall 119 of food treating apparatus 100. Referring now to FIG. 8, theelectron source 118 includes a passage 120 running through at least apart of the electron source 118. An anode 122 may be contained partlywithin the passage 120. An end 124 of the anode 122 is electricallycoupled with a resistive element 126. The resistive element 126 iselectrically coupled with the vessel 114 by a conductive fastener 128.The anode 122 may be made of a conductive material such as, for example,metals like copper, zinc, aluminum or some other conductive material orpossibly a semiconductive material. The passage 120 includes a passageopening 130 at a surface 132 of the electron source 118. The passageopening 130 may be closed with a removable plug 134. The conductivefastener 128 may be, for example, a flat head screw, a clamp, rivet,conductive weld, spring contact or the like.

A wire 142 from an end of the resistive element 126 is electricallycoupled with the end 124 of the anode 122 by an electrical connection144, e.g., solder, welding, conductive adhesive, threaded connection orby some other means as is known by those who have ordinary skill in theart. Another electrical connection 144 electrically couples a wire 146from another end of the resistive element 126 with a first end of a wire148. A second end of the wire 148 is electrically coupled by yet anotherelectrical connection 144 with the conductive fastener 128.

The wires 142,146 and 148 may be made of a conductive material, e.g.,aluminum, copper or the like. Further, the wire 148 may be insulated byan insulating material which encases the conductive material.Additionally, the wire 148 may be partially contained within the vessel114 (not shown). Additionally or alternatively, the wire 148 may bepartially contained within a housing 149 of the electrical source 118and isolated from the passage 120 containing the anode 122 (not shown).

The housing 149 of the electrical source 118 may be made of any materialthat is suitably used for cookware. For example, the housing 149 may bemade of an electrically insulative material, electrically nonconductivematerial, thermally insulative material, thermally nonconductivematerial, plastic, phenolic, glass, ceramic, wood or some other materialthat has suitable strength and rigidity characteristics for the desiredpurpose or desired use with cookware. The housing 149 may beelectrically conductive, for example, metal, with a suitable electricalinsulation provided.

The housing 149 of the electron source 118 may be formed of asubstantially solid material that is drilled out to provided the passage120 for the anode 122. Additionally, the housing 149 of the electronsource 118 may be drilled out to provide the passage opening 130 fordelivering an electrolyte 136 into the passage 120 for contact with theanode 122. Examples of electrolytes include water, salt water or thelike. Additionally, the housing 149 of the electron source 118 may bedrilled to provide space for the various wires and connectionsillustrated or may be molded to provide the various passages for thewires and/or connections.

If desired, the housing 149 of the electron source 118 may be molded insuch a way as to provide the passage 120 for the anode 122 and also thepassage opening 130 for the electrolyte 136, as illustrated in FIG. 8.Moreover, the housing 149 of the electron source 118 may be moldeddirectly to the respective anode 122 and wires, as well as the variousconnections provided. Such direct molding enhances the integrity of thehousing 149 and may provide for protection of the various connectionsbetween the wires, etc. To provide adequate space in the passage 120 forboth the anode and the electrolyte, standoffs (or the like) may be usedto locate the anode 122 in the passage 120 as the passage itself isdefined during the molding process.

These are just examples of various ways in which the housing 149 of theelectron source 118 may be made and of materials of which the housing ofthe electrical source may be made. However, it will be appreciated bythose having ordinary skill in the art that the housing 149 of theelectron source 118 may be made of other materials and/or using otherprocesses or methods.

A circuit 135 is formed. The circuit 135 includes the anode 122electrically coupled with the resistive element 126, which in turn iselectrically coupled with the vessel 114. The vessel 114 acts as acathode in the circuit 135. When the electrolyte 136 is introduced intothe passage 120 containing the anode 122, a primary electrochemicalbattery 137 is formed due to the potential difference between the anode122 and the cathode, i.e., the vessel 114.

The anode 122 may be formed of a conductive material with a higherelectrical potential than the electrical potential of the vessel 114 sothe vessel 114 becomes the cathode of the circuit 135 and the battery137. The resistive element 126 may be a resistor or some other impedancethat cooperates with the anode 122 and the vessel 114 (cathode) toprovide current flow. Thus, the vessel 114 (cathode) in the circuit 135is supplied with electrons for delivery directly into the cooking medium116 and to the food material 112. Although the circuit 135 is shown toinclude the anode 122, the resistive element 126 and the vessel 114(cathode), it is understood that the circuit could include otherelements, for example, switches, other resistors, a capacitor, aninductor, a variable control or the like or even a different cathode.

The electrochemical battery 137 produces a current wherein electrons 138flow to the surface 140 of the vessel 114. The electrons 138 may beabsorbed by the food material 112 where the food material 112 comes incontact with the surface 140. Excess electrons 138 flowing from theanode 122 to the vessel 114 are absorbed by the food material 112 toreplace electrons lost by the thermally-induced oxidation of the cookingprocess, and may result in the food material 112 being electron enrichedat the end of the cooking process or at least in effect less electrondepleted than would otherwise be the case. Additionally, the excesselectrons are believed to inhibit and/or reduce the formation ofacrylamide in the food material 112. Alternatively or additionally, theelectrons and/or negative ions 138 may flow from the cathode, i.e., thevessel 114, all through the medium 116 to the food material 112 to beabsorbed by the food material.

FIG. 9 illustrates an alternative embodiment of a food treatingapparatus 110′ of the invention wherein electrons are provided to thevessel 114 acting as a cathode as described above. In this embodiment,the resistive element 126 is selectively coupled with a conductivefastener 128 which may be permanently or temporarily attached to anadditional reducing housing 150. The additional reducing housing 150provides a path for the electrons to reach the vessel 114. Theadditional reducing housing 150 may be made of the same electricallyconductive material as the vessel 114 or another suitable material whichallows electrons to flow to the vessel 114.

In another embodiment, the electron source 118 supplies excess electrons138 to an inner surface (not shown) of the additional reducing housing150. The additional reducing housing 150 is configured to circulate themedium 116 contained in the vessel 114 through the additional reducinghousing 150 and back to the vessel 114. As the medium 116 is circulatedthrough the additional reducing housing 150 the excess electrons 138flow from the inner surface all through the medium 116. The medium 116with the excess electrons 138 flows back to the vessel 114 to provideexcess electrons 138 to the surface 140 and/or to the food material 112.The food material 112 absorbs the excess electrons 138 by coming incontact with the excess electrons 138. The food material may come incontact with the excess electrons 138 either by contacting the excesselectrons 138 on the surface 140 or by contacting the excess electrons138 suspended in the medium 116.

In another embodiment, the additional reducing housing 150 may be afilter housing. The additional reducing housing 150 is configured tocirculate the medium 116 contained in the vessel 114 through theadditional reducing housing 150 and back to the vessel 114 as describedabove. A filter is inserted in the additional reducing housing 150 tocome in contact with the medium 116 and remove unwanted particlestherefrom. As described above, the electron source 118 supplies excesselectrons 138 to an inner surface (not shown) of the additional reducinghousing 150. As the medium 116 is circulated through the additionalreducing housing 150 the excess electrons 138 flow from the innersurface all through the medium 116. The medium 116 with the excesselectrons 138 flows back to the vessel 114 to provide excess electrons138 to the surface 140 and/or to the food material 112. The foodmaterial 112 absorbs the excess electrons 138 by coming in contact withthe excess electrons 138. The food material may come in contact with theexcess electrons 138 either by contact with the excess electrons 138 onthe surface 140 or by contacting the excess electrons 138 suspended inthe medium 116. Additionally or alternatively, the electron source 118may be configured to supply excess electrons 138 to the filter. Thus,additional excess electrons may be supplied to the medium 116 fortreating the food material 112 contained in the vessel 114.

The following examples relate to cooking oils and their use in foodtreating. These examples are illustrative and not intended to belimiting in scope. Unless otherwise indicated, the temperature isambient temperature (e.g., room temperature about 25° C.), the pressureis normal atmospheric pressure (i.e., about 1 atmosphere), amounts areby weight and the temperature is in degrees Celsius.

EXAMPLE 1

Color is widely used as an index of oil quality. Oil color darkens asthe amount of time the oil is used for heating or frying increases. Oilusage as indicated by oil color can be monitored using single ormultiple wavelengths with a spectrometer. Color is recorded and comparedfor samples of two sample oils, i.e., Sample A Oil and Sample B Oilunder various conditions. First, the color is recorded for a referencesample of each sample oil. Next, the color is recorded for a sample ofeach oil heated in a conventional cooking apparatus. Then, the color isrecorded for a sample of each oil heated in a food treating apparatus ofthe present invention.

Specifically, a 100 milliliter (ml) sample of the Sample A Oil(Reference Sample A Oil) is placed in a clear jar. Next, a UV/Visibleabsorption spectra is recorded for Reference Sample A Oil using a PerkinElmer Lambda 4B spectrophotometer with 10 millimeter (mm) glasscuvettes.

Next, a conventional cooking apparatus, for example, a stainless steelpot, is charged with 100 ml of Sample A Oil. This sub-sample is calledSample “a”, which is heated to a temperature of about 185° C. andmaintained at about 185° C. for approximately 10 minutes. Thetemperature is closely monitored to maintain the temperature withinabout ±5° C. using a temperature control and a thermocouple. Then,Sample a is allowed to cool to room temperature. After Sample a reachesroom temperature, it is placed in a clear jar similar to the clear jarcontaining Reference Sample A Oil. Next, a UV/Visible absorption spectrais recorded for Sample a using a Perkin Elmer Lambda 4Bspectrophotometer with 10 millimeter (mm) glass cuvettes.

Next, a food treating apparatus of the present invention is charged with100 ml of Sample A Oil (hereinafter called Sample b). The food treatingapparatus of the present invention may be, for example, a stainlesssteel pot similar to the one described above with regard to the heatingof Sample a, but configured with the handle 18′″ illustrated in FIG. 6.Sample b is heated to a temperature of about 185° C. and maintained atabout 185° C. for approximately 10 minutes. The temperature is closelymonitored to maintain the temperature within about ±5° C. using atemperature control and a thermocouple. Then, Sample b is allowed tocool to room temperature. After Sample b reaches room temperature,Sample b is placed in a clear jar similar to the clear jars containingReference Sample A Oil and Sample a. Next, a UV/Visible absorptionspectra is recorded for Sample b using a Perkin Elmer Lambda 4Bspectrophotometer with 10 millimeter (mm) glass cuvettes.

Next, Samples a and b are compared to Reference Sample A Oil. ReferenceSample A Oil is light yellow in color. Sample a, which is cooked atabout 185° C. for approximately 10 minutes in the conventional cookingapparatus, is darker yellow in color. Sample b, which is cooked at about185° C. for approximately 10 minutes in the food treating apparatus ofthe present invention, is a lighter yellow color lighter than Sample a,but darker than Reference Sample A Oil.

The above steps are repeated for samples of Sample B Oil. Similarresults for the samples of Sample B oil are observed. The lighter yellowcolor of the samples cooked at about 185° C. for approximately 10minutes in the food treating apparatus of the present invention mayindicate that the quality of the oil after cooking in the presentinvention is better than the quality of oil cooked in a conventionalcooking apparatus.

It is understood by those having ordinary skill in the art that oilcolor is influenced by a number of factors including the type and amountof oil and food used in frying. For example, food components can reactwith oils and oil degradation products to form colored Maillardproducts. Additionally, since oil color can result from more than onechemical process, the use of oil color to monitor oil should be only ona qualitative basis. That is, the color of only one oil under differentcooking conditions should be compared. Further, a color index should notbe used to evaluate frying performance of different oils.

EXAMPLE 2

A thiobarbituric acid (TBA) standard test (see, for example, Sample andAnalysis of Commercial Fats and Oils, AOCS Official Method Cd 19-90,Reapproved 1997—Revised 2001, “2-Thiobarbituric Acid Value DirectMethod”, pages 1 and 2) may be conducted to measure the TBA resultcontent in an oil used in the frying process. The TBA test measuresaldehydes in a sample of the oil used in the frying process as anindicator of the oxidative rancidity of the oil. A liquidchromoto-graphy/mass spectrophy/mass spectrophy (LC/MS/MS) test may beused to determine the acrylamide content in food, e.g., french fries.The LC/MS/MS test measures acrylamide content in parts per billion in asample of food.

The TBA result content and/or the acrylamide content of foods cooked ina medium, e.g., oil, in a food treating apparatus of the presentinvention and a conventional cooking apparatus can be compared asdescribed by the example below. Specifically, the TBA result contentand/or the acrylamide content for foods fried in the apparatuses may becompared.

First, a reference sample of each sample oil is collected. Then, asample of each sample oil is heated in each of the apparatuses. Next,food, i.e., french fries, is cooked in the sample of each sample oil ineach of the apparatuses. A thiobarbituric acid (TBA) test is conductedon samples of Sample A Oil and Sample B Oil heated in the conventionalcooking apparatus and the food treating apparatus of the presentinvention. A TBA test is conducted on the reference sample of eachsample oil. The TBA result content for each sample is recorded in atable and illustrated in a bar graph for comparison.

Additionally, a LC/MS/MS test is conducted on samples of the food cooked(i.e., french fries) in Sample A Oil and Sample B Oil heated in theconventional cooking apparatus and the food treating apparatus of thepresent invention. The acrylamide content for each food sample isrecorded in a table and illustrated in a bar graph for comparison.

Specifically, a 350 ml sample of Sample A Oil is placed in theconventional cooking apparatus, e.g., a stainless steel pot. A referencesample (reference sample of Sample A Oil) of 125 mg of Sample A Oil isremoved from the conventional cooking apparatus. Next, the 125 mgreference sample of Sample A Oil is mixed with 25 ml of 1-butanol toform a solution. Afterwards, 5 ml of the reference Sample A Oil and1-butanol solution is mixed with 5 ml of a TBA reagent solution andplaced in a test tube. The test tube is closed and placed in athermostated bath at about 95° C. for approximately 120 minutes. Afterapproximately 120 minutes, the test tube is removed and cooled underrunning tap water for about 10 minutes. An absorbance spectra at anabsorbance peak of about 530 nm is recorded using a Perkin Elmer Lambda4B spectrophotometer with 10 millimeter (mm) glass cuvettes and comparedto an absorbance peak at about 530 measured using distilled water as areference cuvette. The reference cuvette is used as a standard test.

Next, the remaining oil of Sample A Oil is heated to a temperature ofabout 185° C. The temperature of the remaining oil of the Sample A Oilis maintained at about 185° C. for approximately 2 to 3 minutes (withoutfrench fries). Next, 120 grams of frozen french fries are introducedinto the conventional cooking apparatus at the set temperature and friedfor about 5 minutes. The temperature is closely monitored to maintainthe temperature within about ±5° C. using a temperature control and athermocouple.

After frying, the french fries are removed from the remaining oil ofSample A Oil and placed on trays with paper towels to cool to roomtemperature. Then, the remaining oil of Sample A Oil is allowed to coolto room temperature. Next, several 125 mg samples of the remaining oilof Sample A Oil are measured out and placed in separate glass vials.Next, each of the 125 mg samples of Sample A Oil is mixed separatelywith 25 ml of 1-butanol to form a solution. Afterwards, 5 ml of Sample AOil and 1-butanol solution from each glass vial is mixed separately with5 ml of a TBA reagent solution and placed in separate test tubes. Thetest tubes are closed and placed in a thermostated bath at about 95° C.for approximately 120 minutes. After 120 minutes, the test tubes areremoved and cooled under running tap water for about 10 minutes. Anabsorbance spectra at 530 nm is recorded for each of the solutionscontained in the test tubes using a Perkin Elmer Lambda 4Bspectrophotometer with 10 millimeter (mm) glass cuvettes. The TBA resultcontent is calculated and recorded in a table and illustrated in a bargraph, see FIG. 10. The TBA result content in Table I below and FIG. 10is recorded in milligrams of malonaldehyde per kilogram of sample.

Next, a 350 ml sample of Sample A Oil is placed in the food treatingapparatus of the present invention, e.g., the same stainless steel potdescribed above configured with the handle 18′″ illustrated in FIG. 6.The sample of Sample A Oil is heated to a temperature of about 185° C.The temperature of the sample of the Sample A Oil is maintained at about185° C. for approximately 2 to 3 minutes (without french fries). Next,120 grams of frozen french fries are introduced into the food treatingapparatus of the present invention at the set temperature and fried forabout 5 minutes. The temperature is closely monitored to maintain thetemperature within about ±5° C. using a temperature control and athermocouple.

After frying, the french fries are removed from the sample of Sample AOil and placed on trays with paper towels to cool to room temperature.Then, the sample of Sample A Oil is allowed to cool to room temperature.Next, several 125 mg samples of the sample of Sample A Oil are measuredout and placed in separate glass vials. Next, each of the 125 mg samplesof Sample A Oil is mixed separately with 25 ml of 1-butanol to form asolution. Afterwards, 5 ml of Sample A Oil and 1-butanol solution fromeach glass vial is mixed separately with 5 ml of a TBA reagent solutionand placed in separate test tubes. The test tubes are closed and placedin a thermostated bath at about 95° C. for approximately 120 minutes.After approximately 120 minutes, the test tubes are removed and cooledunder running tap water for about 10 minutes. An absorbance spectra at530 nm is recorded for each of the solutions contained in the test tubesusing a Perkin Elmer Lambda 4B spectrophotometer with 10 millimeter (mm)glass cuvettes. The TBA result content is calculated and recorded in atable and illustrated in a bar graph, see Table I below and FIG. 10.

Next, a 350 ml sample of Sample B Oil is placed in the conventionalcooking apparatus, e.g., the stainless steel pot described above. Areference sample (reference sample of Sample B Oil) of 125 mg of SampleB Oil is removed from the conventional cooking apparatus. Next, the 125mg reference sample of Sample B Oil is mixed with 25 ml of 1-butanol toform a solution. Afterwards, 5 ml of the reference Sample B Oil and1-butanol solution is mixed with 5 ml of a TBA reagent solution andplaced in a test tube. The test tube is closed and placed in athermostated bath at about 95° C. for approximately 120 minutes. Afterapproximately 120 minutes, the test tube is removed and cooled underrunning tap water for about 10 minutes. An absorbance spectra at 530 nmis recorded using a Perkin Elmer Lambda 4B spectrophotometer with 10millimeter (mm) glass cuvettes.

Next, the remaining oil of Sample B Oil is heated to a temperature ofabout 185° C. The temperature of the remaining oil of Sample B Oil ismaintained at about 185° C. for approximately 2 to 3 minutes (withoutfrench fries). Next, 120 grams of frozen french fries are introducedinto the conventional cooking apparatus at the set temperature and friedfor about 5 minutes. The temperature is closely monitored to maintainthe temperature within about ±5° C. using a temperature control and athermocouple.

After frying, the french fries are removed from the remaining oil ofSample B Oil and placed on trays with paper towels to cool to roomtemperature. Then, the remaining oil of Sample B Oil is allowed to coolto room temperature. Next, several 125 mg samples of the remaining oilof Sample B Oil are measured out and placed in separate glass vials.Next, each of the 125 mg samples of Sample B Oil is mixed separatelywith 25 ml of 1-butanol to form a solution. Afterwards, 5 ml of Sample BOil and 1-butanol solution from each glass vial is mixed separately with5 ml of a TBA reagent solution and placed in separate test tubes. Thetest tubes are closed and placed in a thermostated bath at about 95° C.for approximately 120 minutes. After approximately 120 minutes, the testtubes are removed and cooled under running tap water for about 10minutes. An absorbance spectra at 530 nm is recorded for each of thesolutions contained in the test tubes using a Perkin Elmer Lambda 4Bspectrophotometer with 10 millimeter (mm) glass cuvettes. The TBA resultcontent is calculated and recorded in a table and illustrated in a bargraph, see Table I and FIG. 10 below.

Next, a 350 ml sample of Sample B Oil is placed in the food treatingapparatus of the present invention, e.g., the same stainless steel potdescribed above configured with the handle 18′″ illustrated in FIG. 6.The sample of Sample B Oil is heated to a temperature of about 185° C.The temperature of the sample of the Sample B Oil is maintained at about185° C. for approximately 2 to 3 minutes (without french fries). Next,120 grams of frozen french fries are introduced into the food treatingapparatus of the present invention at the set temperature and fried forabout 5 minutes. The temperature is closely monitored to maintain thetemperature within about ±5° C. using a temperature control and athermocouple.

After frying, the french fries are removed from the sample of the SampleB Oil and placed on trays with paper towels to cool to room temperature.Then, the sample of Sample B Oil is allowed to cool to room temperature.Next, several 125 mg samples of the sample of Sample B Oil are measuredout and placed in separate glass vials. Next, each of the 125 mg samplesof Sample B Oil is mixed separately with 25 ml of 1-butanol to form asolution. Afterwards, 5 ml of the Sample B Oil and 1-butanol solutionfrom each glass vial is mixed separately with 5 ml of a TBA reagentsolution and placed in separate test tubes. The test tubes are closedand placed in a thermostated bath at about 95° C. for approximately 120minutes. After approximately 120 minutes, the test tubes are removed andcooled under running tap water for about 10 minutes. An absorbancespectra in a range of 190-900 nm is recorded for each of the solutionscontained in the test tubes using a Perkin Elmer Lambda 4Bspectrophotometer with 10 millimeter (mm) glass cuvettes. The TBA resultcontent is calculated and recorded in a table and illustrated in a bargraph, see Table I below and FIG. 10. TABLE I TBA Analysis of Sample AOil and Sample B Oil Sample Sample A Oil Sample B Oil Units: milligramsof malonaldehyde per kilogram of sample Reference Oil 0.0325 0.0051Present Invention Cooked 0.0369 0.0093 Conventional Cooked 0.0459 0.0230

FIG. 10 shows bar charts showing TBA result content in Sample A Oil andSample B Oil. The first bar shows the TBA result content of a referencesample of each oil. The second bar shows the TBA result content for thesample oil cooked in the food treating apparatus of the presentinvention. The third bar shows the TBA result content for the sample oilcooked in the conventional cooking apparatus. Table I and FIG. 10 showexplicitly that there is a reduction in oil oxidation for oil samplesheated in the food treating apparatus of the present invention versusoil samples heated in a conventional cooking apparatus.

It should be understood by those having ordinary skill in the art thatone should not come to the conclusion that one oil is performing betterthan the other due to the difference in reference oils. That is, thechange in TBA result content for oil cooked in the conventional cookingapparatus and the food treating apparatus of the present invention withrespect to the TBA result content for the reference oil from the samesample oil may be compared, but a comparison between the TBA resultcontent of the different sample oils should not. Significant reductionin oil oxidation is observed in oils cooked with the food treatingapparatus of the present invention as compared with oils cooked in theconventional cooking apparatus.

After the french fries reach ambient temperature, approximately 10french fries, 5 to 8 cm long, from each cooking process described above,are placed into separate glass vials. The glass vials with the frenchfries are placed in a freezer until the LC/MS/MS test is conducted.Next, the LC/MS/MS test is conducted to determine the acrylamide contentin the french fries. The amount of acrylamide determined by the LC/MS/MStest is recorded in Table II below and illustrated in a bar graph inFIG. 11. The amount of acrylamide is recorded in ppb of the sample offood, i.e., the french fries. TABLE II LC/MS/MS Measurement ofAcrylamide in French Fries Acrylamide Sample Concentration (ppb) FrenchFries - Sample A - Present Invention 613 French Fries - Sample A -Conventional Cooking 1482 French Fries - Sample B - Present Invention2104 French Fries - Sample B - Conventional Cooking 6486

FIG. 11 shows bar charts showing acrylamide content in french friescooked in Sample A Oil and Sample B Oil in the food treating apparatusof the present invention and the conventional cooking apparatus. In bothcases, cooking with the food treating apparatus of the present inventionshowed significant reduction in acrylamide content in french fries. Onceagain, comparison should not be made between the different kinds of oildue to the differences in the starting reference oil.

Preliminary results show that frying with the food treating apparatus ofthe present invention significantly reduces the acrylamide content infrench fries for both Sample A Oil and Sample B Oil. Furthermore,although not wishing to be bound to any one theory, preliminary resultsindicate that there is a direct correlation between a reduction in oiloxidation yields and a reduction in the amount of acrylamide present infrench fries. The greater the reduction of oxidized species the lowerthe amount of acrylamide.

Additionally, a statistical analysis is performed using Stat-EaseDesign-Expert software. This software is used to determine whether thereis a relationship between respective parameters, such as the ones listedbelow. The existence of a relationship would be indicative that byvarying one parameter, the other would tend to vary according to thatrelationship. The experiment is designed as a General factorialexperiment with two (2) parameters: 1^(st) parameter, Sample A Oilversus Sample B Oil and 2^(nd) parameter, food treating apparatus of thepresent invention versus conventional cooking apparatus. Each testmeasurement is replicated and one block is assigned per replicate. Bothparameters are shown to be significant. FIG. 12 shows a resultinginteraction graph while Table III shows ANOVA results. TABLE III ANOVA(Analysis of Variance for Selected Factorial Model) Response: Acrylamide(ppb) Mean Source Sum of Squares DF Square F Value Prob > F Block 2.91E+006 1 2.916E+006 Model 2/224E+007  3 7.412E+006 146/21 0.0068Significant A (Oil) 1.750E+007 1 1.750E+007 345.23 0.0029 B (Present9.206E+006 1 9.206E+006 181.59 0.0055 Invention or Conventional) AB4.522E+006 1 4.522E+006  89.20 0.0110 Residual 1.014E+005 2 50696.17 CorTotal 2.525E+007 6

The model F-value of 146.21 implies the model is significant. There isonly a 0.68% chance that a “Model F-Value” this large could occur due tonoise.

Values of “Prob>F” less than 0.0500 indicate model terms aresignificant. In this case, A, B and AB are significant model terms.Values greater than 0.1000 indicate the model terms are not significant.Std. Dev. 225.16 R-Squared 0.9955 Mean 2112.29 Adj R-Squared 0.9887 C.V.10.66 Pred R-Squared N/A PRESSN/A Adeq Precision 31.141

“Adeq Precision” measures the signal to noise ratio. A ratio greaterthan 4 is desirable. A ratio of 31.141 indicates an adequate signal.Thus, the model can be used to navigate the design space. Thus, theexamples support the following three (3) observations:

-   -   1. Significant reduction in oil oxidation is observed in TBA        tests in samples cooked with the food treating apparatus of the        present invention as compared with conventionally cooked        samples.    -   2. A lighter yellow color is observed in samples cooked with the        food treating apparatus of the present invention versus samples        cooked in a conventional method (darker yellow). This result is        not quantitative, but only qualitatively supports findings from        TBA testing.    -   3. The acrylamide content in french fries determined by using        the LC/MS/MS method shows preliminary results that the food        treating apparatus of the present invention significantly        reduces the acrylamide content in french fries in both Sample A        Oil and Sample B Oil. Based on the preliminary results, it        appears that reduced oil oxidation was beneficial to the        reduction of acrylamides in fried foods, e.g., french fries.

The steps of a method 210 for treating food material 112 is outlined inthe flow chart shown in FIG. 13. Although the flow chart of FIG. 13shows a specific order of execution, it is understood that the order ofexecution may differ from that which is depicted. For example, the orderof execution of two or more blocks may be scrambled relative to theorder shown. Also, two or more blocks shown in succession in FIG. 13 maybe executed concurrently or with partial concurrence. It is understoodthat all such variations are within the scope of the present invention.Additionally, the food treating apparatus may be any of the foodtreating apparatuses described herein, a utensil, for example, a wiremesh basket, in which the food material 112 is placed, a skewer forfastening meat or vegetables to in order to keep the meat and vegetablesin form while roasting or broiling, a grill solid or otherwise on whichfood is placed, etc. For exemplary purposes, the method will bedescribed in relation to the food treating apparatus described inrelation to FIGS. 7 and 8 above.

In Step 212, the food material 112 is placed relative to a food treatingapparatus 100. That is, the food material 112 may be placed on a surface140 of the vessel 114 of the food treating apparatus 100.

In Step 214, the medium 116 is placed in the vessel 114 of the foodtreating apparatus 100. The medium 116, organic or inorganic, may be anoxidizing medium, for example, water, sauce, oil, fat, or other mediumused in a boiling, cooling, warming, steaming, basting, skewering,sauteing, baking, roasting, frying or deep frying process or othercooking, storing, cooling, preparing or treating process. For exemplarypurposes, the medium 116 is oil. The use of the medium 116 may beoptional.

In Step 216, the food material 112 placed relative to the food treatingapparatus 100 is heated. The food material 112 may be heated by anelectrical current, microwave energy, or the like. Alternatively, anexternal heat source such as a flame, an electrical heat source or thelike, may be used to heat the food treating apparatus 100.

It should be understood that the order of the steps may be conducted inan various orders. For example, the food material 112 may be placed inthe food treating apparatus 100 after the medium 116 has been placed inthe food treating apparatus 100. Alternatively, if an external source isused to heat the food treating apparatus, the external source may heatthe food treating apparatus 100 prior to the placement of the medium 116in the food treating apparatus 100 and the placement of the foodmaterial 112 in the medium 116. Alternatively, the food treatingapparatus 100 may be heated and the food material 112 placed thereinfollowed by the introduction of the medium 116. Heating the foodmaterial 112 is an optional step.

In Step 218, excess electrons 138 are supplied to the food material 112.The excess electrons 138 may be supplied to the surface 140 of thevessel 114 of the food treating apparatus 100 via the electric currentapplied to the food treating apparatus 100 by the electric circuit 135.

In Step 220, the excess electrons 138 inhibit the formation ofacrylamide. The excess electrons 138 are absorbed by the food material112. The excess electrons 138 absorbed by the food material 112 mayinhibit a chemical reaction which results in the production ofacrylamide, for example, the excess electrons 138 may prevent thechemical reaction between amino acids found in the food material 112,for example, potatoes and cereals as described above, from reacting withsugar, such as glucose. Additionally or alternatively, the excesselectrons 138 suspended in the medium 116 may inhibit the formation ofacrylamide by inhibiting and/or reducing the oxidation of the medium116.

In other words, the formation of acrylamide in food, e.g., french fries,may be inhibited and/or reduced by the absorption of free electrons by afood material either through direct contact with a surface containingfree electrons or free electrons suspended in a medium contained in avessel 14. Further, the excess electrons my inhibit the formation ofacrylamide by altering the chemical reactions of the amino acids and thesugars in the food material in a medium used in a cooking process.

While the invention has been described in conjunction with exemplaryembodiments herein, it is evident that many equivalents, alternatives,modifications and variations will be apparent to those skilled in theart in light of the foregoing description. For example, in anotherembodiment, a current source to the anode 122 and the vessel 114 may beprovided by a solar cell (not shown) mounted integrally upon the housing149 of the electron source 118 as described above, in relationship toFIG. 6. Accordingly it is intended to embrace all such equivalents,alternatives, modifications and variations within the spirit and scopeof the appended claims.

1. A method of treating food comprising the steps of: placing the foodrelative to a food treating apparatus, and inhibiting acrylamideformation in the food by supplying free electrons for absorption by thefood by applying an electric current and reducing potentials to the foodtreating apparatus, wherein an amount of free electrons supplied to thefood treating apparatus is controllable via a variable controlelectrically coupled to an electrical circuit applying the electriccurrent.
 2. A food treating apparatus, comprising: a vessel; an electronsource electrically coupled to the vessel; and an electric circuit forproviding electrons to a food, wherein at least part of the electriccircuit is integral with the electron source and is operative to provideelectrons to the food in the vessel to inhibit the formation ofacrylamide in the food, wherein the electron source includes an anode atleast partly within a cavity within the electron source, and wherein theelectron source includes a control to vary an electric current appliedto the vessel by the electric circuit and thereby control an amount ofelectrons provided to the food in the vessel to inhibit the formation ofacrylamide in the food.
 3. The food treating apparatus according toclaim 2, wherein electrons are provided by a solar cell.